Lazy pasta

Sunday lunches have to be quick to make and long to eat around here! But in being too lazy to do the groceries, I only had a few ingredients so this is what came of it. It is actually pretty nice and fresh!

 

Ingredients

200 g baby spinach leaves, fresh

1 punnet cherry or baby Roma tomatoes, sliced in half

Salt and pepper to your liking

Dash olive oil

200 g spaghetti

 

Method

Bring a pot of water to boil, add a pinch of salt and your pasta. Once pasta is ready, drain. Heat a splash of olive oil in a pan and add the pasta, tossing the oil through. Now add the spinach and tomatoes. Salt and pepper as you wish and you’re done. We smothered it in fine parmesan cheese – oh so yummy!!

Lazy pasta

Golden syrup dumplings

My mother made golden syrup dumplings a few times a year and I just love love love them!! I’ve made them for years, and now my son has been making them for years too! This is an easy recipe you can make your family with just a few basic ingredients in a short timeframe. Add to that these little darlings are completely sinfully scrumptious and you’ve just got to make some for yourself!!

Ingredients for the sauce

2 tbs butter

¾ cup brown sugar

125 ml golden syrup

100 ml milk

 

Ingredients for the dumplings

1/3 cup milk

100 ml golden syrup

2 tbs butter

1 ½ cups self-raising flour

 

Method

Put all the sauce ingredients together in a large saucepan that you have a lid for. Cook on medium heat until it boils and then turn it to low. In a separate bowl rub the butter and flour in together until crumbly. Stir in the milk and golden syrup intermittently. The dough will be sticky but able to be moulded by a spoon. Using a tablespoon, place heaped tablespoons of the dough into the syrup. This mixture makes us around 12-15 depending on how generous the tablespoons are! Once in the saucepan, simmer on low covered with a lid for 25 minutes. Serve with ice-cream and spoon extra sauce on top! Sometimes we drizzle melted white chocolate on the top – oh boy that is delicious! Enjoy this family favourite, we certainly do!

Golden syrup dumplings

Brussels bog

So we like Brussel sprouts! Confession time over! If you have a teenager or toddler who isn’t so into them, this will help them along because they are smothered in butter and bacon – winning!

Supplies:

500 g brussel sprouts

8 bacon rashers

60 g butter

Handful parsley

1 onion

Salt and pepper to your liking

Dash olive oil

 

Method:

Splash the olive oil into your pan and add the onion, saute. Now add the butter and the bacon and fry together. Whilst that’s going boil your sprouts for about 5 minutes on a rolling boil. Stir the bacon and onion mix and it will break up into little bits with the heat, don’t forget to season to your liking! Drain the sprouts and add it to the pan. Chop your parsley and add it in too. You should see everything take together, all the flavours mashing and having a party! Serve whilst still hot and enjoy!

Brussels bog

Chicken soup

This is the bomb! The flu bomb! The sniffly nose bomb! The I feel like I need a hug bomb! It just happens to be my son’s favourite soup, and he was feeling a little off so I made this for his lunch. It freezes very well, so the rest is in the deep box for next time someone needs to feel better.

Ingredients

10 cloves garlic, crushed

1 red onion, diced

2 carrots, diced

3 celery sticks, diced

1 can creamed corn

2 tbs vegetable stock powder

1 roast chicken, torn apart

3 desiree potatoes, diced chunky

1L water

Handful of parsley

A couple of sprigs of thyme

Splash of olive oil

 

Method

Shake a splash of olive oil into a large pot and heat. Add the garlic, onion, celery and carrots, cooking together for five minutes. Now add your water, stock powder, creamed corn and shredded chook. Bring to the boil and then simmer for ten minutes. Add the potatoes and simmer for a further twenty minutes. Add your herbs and serve piping hot!!

Chicken soup

Mexican style sweet spuds

Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!

Ingredients

8 sweet potatoes (assuming each person has one sweet potato)

1 tub of sour cream

1 jar of tomato salsa (homemade or bought)

125g grated cheese

1 can black beans

1 can sweet corn kernels

4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half

1 red onion, chopped finely

A handful of coriander, chopped roughly

1 cucumber, diced chunky

2 avocados, diced or sliced as you like

1 lime

Ready for the oven

 

 The colours are just fantastic!

Method

Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!

Mexican style sweet spuds

Warm hot chocolate

This makes 3 large hot chocolates, and it is so worth doing!! The only thing is – the kids will ask for this hot chocolate! Thankfully, the ingredients are simple and you get lots of cuddles in return!

Ingredients

3 cups milk

1 tbs brown sugar

2 tbs Horlicks malt

100g dark chocolate (which was ½ a Lindt Easter bunny)!

 

Method

Pour the milk into a saucepan and warm. Once warm, add the other ingredients and whisk a little until smooth. Serve immediately, with a big kiss and cookies!

Warm hot chocolate

Lamb one pot wonder

Like many mothers, I too work outside of them home a bit. This calls for lots of planning so we don’t eat takeaway and get our immune systems down. So in light of that, I generally cook a roast each Monday night and then use the leftover meat in other dishes such as ragus, and things I concoct in a pot – my one pot wonders! This was very delicious and put together in about half an hour, so has become a little go to dish mid-week. The simple flavours and the beautiful herbs will give your body just the boost you need on hump day! I hope you enjoy it!

Ingredients

1 red onion, diced

5 cloves of garlic, diced

2 carrots, diced

Splash of olive oil

250ml passata

300ml can diced tomatoes

2 cups leftover roast lamb

Salt and pepper to your liking

½ handful of parsley

4 sprigs oregano

4 sprigs thyme

 

Method

Splash some olive oil in a pan. Once heated put the onion, garlic and carrots in and saute for 10 minutes. Add the passata and diced tomatoes. Salt and pepper as much as you like. Add your leftover lamb roast and your herbs (leaving some for garnish). Simmer together for about 20 minutes, allowing the flavours to meld together. Serve with mash potatoes or whatever side dish you like!

Lamb one pot wonder